Characterization of extrudates enriched with health promoting ingredients

Wani, Sajad Ahmad; Kumar, Pradyuman

doi:10.1007/s11694-015-9268-x

Cited by 10 publications

(6 citation statements)

References 22 publications

(26 reference statements)

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“…∆E values calculated between snack products and blend ranged from 10.15 to 17.06, indicating a very pronounced color change. These results are in agreement with the results obtained in the study by Wani and Kumar (2015), who examined the effect of the addition of different vegetable raw materials on the color change of corn, rice and barley extrudates and recorded values of 56.…”

Section: Impact Of Process Conditions On Color Properties Of Extrudatessupporting

confidence: 92%

Textural, Color and Sensory Features of Spelt Wholegrain Snack Enriched with Betaine

Kojić

Belović

Krulj

et al. 2022

Foods

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The influence of different extrusion parameters, including screw speed (250–750 rpm), feed rate (15–25 kg/h) and feed moisture content (15–25%), on the textural and color properties of spelt wholegrain snack products produced on a co-rotating twin-screw extruder with added betaine was investigated. In order to determine the relative influence of input variables in the artificial neural network (ANN) model, Yoon’s interpretation method was used, and it was concluded that feed moisture content has the greatest influence on L* values, while screw speed has the greatest influence on a* and b* values. The softest samples were obtained at the lowest moisture content. Sensory analysis was carried out on selected samples, and it showed that betaine addition did not intensify the bitter taste. The sample with the largest expansion exhibited the lowest hardness and chewiness before and after immersion in milk, and this sample is the most suitable for enrichment with betaine.

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Section: Impact Of Process Conditions On Color Properties Of Extrudatessupporting

confidence: 92%

Textural, Color and Sensory Features of Spelt Wholegrain Snack Enriched with Betaine

Kojić

Belović

Krulj

et al. 2022

Foods

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“…So, as increasing the levels of replacing rice flour by chickpea or white corn flour, protein, fat, and ash contents were gradually increased, but moisture and carbohydrates were decreased. The results of chemical composition of rice and white corn flour confirmed those of Wani and Kumar (2015).…”

Section: Chemical Composition Of Rice Chickpea White Corn Flours and ...supporting

confidence: 67%

“…thus, the highest SV was found at the 70% water level. This might be due to the modification of viscoelastic properties, as a result of competition for the water availability between the protein of chickpea and starch which resulted in a delay in starch gelatinization and, therefore low expansion in the gelatination as reported by Wani and Kumar (2015). But the volume of rice-white corn pan bread samples increased, but weight decreased by increasing water levels.…”

Section: Physical Properties Of Pan Breadmentioning

confidence: 90%

Assessment of Chemical Compostion and Physical Properties of Gluten- Free Composite Flour and Quality Attributes of Pan Bread

Rabou

2017

Egyptian Journal of Agricultural Sciences

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Gluten-free composite flour was prepared by substituting rice flour by chickpea or white corn at different levels. The chemical composition and physical properties were studied. Furthermore, the effect of different levels of water on pan bread quality were studied. The results showed that increasing the replacement levels of rice flour with chickpea or white corn, increased protein, fat and ash. Moreover, water or oil absorption capacity of both composite flours increased. Bulk density of rice-chickpea increased, but decreased in rice-white corn composite flour. In addition, the initial gelatination temperature of rice-chickpea composite flour increased, but decreased with rice-white corn. Moreover, the gelatinization temperature and maximum gelatinization of both types of composite flour decreased. Also, increasing levels of the used water lead to decreasing the baking loss of pan bread containing 20% chickpea and that contained 67% white corn and specific volume of pan bread containing 20% chickpea flour also gradually decreased, but increased in pan bread containing 67% corn. Regarding sensory properties, it improved in both types of pan bread, specially taste and odor. Generally, both chickpea and white corn replacing rice flour can improve the nutrition value and physical properties of composite flour. Also, increasing the water levels can improve the physical properties and some sensory properties of pan bread.

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“…The samples dried at 50°C had the highest L * value, indicating the best brightness. However, as the drying temperature increased sequentially, the browning reaction made the samples darker and yellower in color (Lee & Boonsupthip, 2015; Wani & Kumar, 2015). As affected by the airflow speed, the L * value of dried yam samples increased with the increased airflow speed.…”

Section: Resultsmentioning

confidence: 99%

Quality evaluation of probiotics enriched Chinese yam snacks produced using infrared‐assisted spouted bed drying

Chen

Zhou

et al. 2021

J. Food Process. Preserv.

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A novel infrared‐assisted spouted bed drying (IRSBD) was adopted in this work to produce probiotics enriched Chinese yam snacks with high quality. The effects of drying temperature (30°C, 40°C, 50°C, 60°C, and 70°C) and airflow speed (16, 19, 22, 25, and 28 m/s) on drying characteristics, probiotics retention as well as storage stability and physical‐chemical qualities of yam snacks were studied. Results showed that the higher drying temperature and higher airflow speed were beneficial to shorten the drying time. Drying conditions had great effects on the polysaccharide yield, color, sensory quality, and storage stability of dried yams. Based on weighted comprehensive scoring, the product scores ranged from −1.092 to 0.647 were obtained. The optimal drying parameters for probiotics enriched Chinese yams were drying temperature of 40°C and airflow speed of 22 m/s. Under this condition, the probiotics could remain above 1 × 106 CFU/g for 42 days. Practical applications The healthy snack foods enriched with probiotics can meet consumers’ health demands, providing intestinal protection for people. In order to keep probiotics active, freeze‐drying are generally used but with high cost. IRSBD is an innovative combined drying technology based on infrared drying (IRD) and spouted bed drying (SBD) to overcome the nonuniform infrared heating of IRD and enhance the thermal efficiency of SBD. It was employed to dehydrate probiotics enriched Chinese yam, the products with best quality and storage stability were achieved under conditions that drying temperature of 40°C and airflow speed of 22 m/s. IRSBD provides a potential method for producing dried and probiotics enriched fruit and vegetable snacks with high‐quality.

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Characterization of extrudates enriched with health promoting ingredients

Cited by 10 publications

References 22 publications

Textural, Color and Sensory Features of Spelt Wholegrain Snack Enriched with Betaine

Textural, Color and Sensory Features of Spelt Wholegrain Snack Enriched with Betaine

Assessment of Chemical Compostion and Physical Properties of Gluten- Free Composite Flour and Quality Attributes of Pan Bread

Quality evaluation of probiotics enriched Chinese yam snacks produced using infrared‐assisted spouted bed drying

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